（1）主持项目情况
[1]宁夏回族自治区重点研发计划项目：贺兰山东麓本土酿酒微生物种质资源保护及其关键功能基因定向筛选技术研究与示范（课题二）2023.01-2025.12
[2]宁夏回族自治区重点研发计划项目：基于贺兰山东麓产区葡萄原料高糖低酸特点的微生物选育及适配工艺研发与示范2022/01-2024/12
[3]中国科学院2021年度“西部之光”人才培养引进计划项目：针对贺兰山东麓产区葡萄高含糖量现状的发酵策略研究2021/09-2024/09
[4]国家自然科学基金地区项目：宁夏本土酵母NX11424发酵的赤霞珠葡萄酒中水果香气特征的形成机制解2020/01-2023/12
[5]宁夏自然科学基金项目：海藻糖提高酿酒酵母抵御乙醇胁迫能力的机理研究2018/08-2020/07
[6]西夏区科技发展计划项目：以本土酵母菌为核心应对贺兰山东麓产区葡萄原料高含糖量现状的发酵策略研究2018/05-2020/05
[7]太阳成集团引进人才科研项目：宁夏贺兰山东麓葡萄酒产区酵母菌资源利用研究2019/12-2021/12
[8]太阳成集团科学研究基金：葡萄酒接种发酵过程中酵母菌多样性分析2017/12-2019/12
[9]太阳成集团“本科教学工程”项目：面向产业需求的“葡萄酒微生物学”课程体系构建与改革 2018/07-2019/11
（2）代表性论著
[1]程思琦,叶冬青,孙悦*.功能微生物对葡萄酒风味的影响研究进展.生态学杂志,2023, 42(8):1-11
[2]冯丹萍,何荣荣,程思琦,孙悦*.本土酵母NX11424对赤霞珠葡萄酒发酵中酵母菌多样性及香气成分的影响.微生物学通报, 2022, 49(9): 3722-3739
[3]王雪荣,孙悦*.商业酵母在不同品种葡萄酒工业化生产中的定殖差异[J].微生物学通报, 2022, 49(1): 189-201
[4]孙悦,杨慧敏,何荣荣,张军翔*.商业酵母在葡萄酒工业化生产中的定殖情况分析.中国农业科学, 2021, 54(09): 2006-2016
[5]何荣荣,彭婧,孙悦*.接种发酵和自然发酵中酿酒酵母菌株多样性比较[J].微生物学报,2021, 61(05):1211-1221
[6]孙悦,张方方,褚遂兴,李佳幸,邵帅,张军翔*. 2020.接种不同嗜杀特性的酿酒酵母对赤霞珠发酵中酵母多样性的影响.食品科学, 41(02):166-172.
[7]孙悦,叶冬青,褚越,张怡飞,刘延琳*. 2019.不同接种方式及温度对活性干酵母发酵的影响.酿酒科技, (03):24-28+37
[8] Ye Dong Qing#,Sun Yue#, Song Yu Yang, Ma Yue Lei，Ren Xiaoning Gong Xue, Yanlin Liu*. 2019. Diversity and Identification of Yeasts Isolated from Tumultuous Stage of Spontaneous Table Grape Fermentations in Central China. South African Journal of Enology and Viticulture, 40(1):1-7.
[9]Sun Yue#, Qin Yi#, Pei Yingfang, Wang Guoping, C.M. Lucy Joseph, Linda F Bisson, Yanlin Liu*. 2017. Evaluation of ChineseSaccharomyces cerevisiaewine strains from different geographical origins. American Journal of Enology and Viticulture, 68(1): 73-80.
[10] Liu Ning, Qin Yi, Song Yuyang, Tao Yongsheng,Sun Yue, Liu Yanlin*. 2016. Aroma composition and sensory quality of Cabernet Sauvignon wines fermented by indigenousS. cerevisiaestrains in the eastern base of the Helan Mountain (China). International Journal of Food Properties. 19(11): 2417-2431.
[11]Sun Yue, Li Erhu, Qi Xiaotao, Liu Yanlin*. 2015. Changes of diversity and population of yeasts during the fermentations by pure and mixed inoculation ofSaccharomyces cerevisiaestrains. Annals of Microbiology. 65(2): 911-919.
[12]Sun Yue, Liu Yanlin*, Linda F Bisson*. 2015. Population dynamics ofS. cerevisiaestrains during controlled multistarter fermentations at different nitrogen levels. 66th ASEV National Conference, Portland, USA. (会议收录)
[13]Sun Yue, Liu Yanlin*. 2014. Investigating of yeast species in wine fermentation using terminal restriction fragment length polymorphism method. Food Microbiology, 38: 201-207.
[14]Sun Yue, Guo Jingjing, Liu Fubing, Liu Yanlin*. 2014. Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China. Antonie van Leeuwenhoek,105(3): 533-540.
